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Recipe File

Quick and Crunchy Pork Chops

The secret ingredient in the coating for this juicy breaded pork chop rhymes with “shelba ghost.”

By Jeremy Sauer | August 18, 2011

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    2 Comments

    • Avidan
      September 2, 2011 at 9:07 am

      Does this work for other white meat, like chicken breasts?

    • Christine Liu
      Christine Liu
      September 7, 2011 at 10:06 am

      Hi Avidan — According to Jeremy, boneless, skinless chicken breasts should work fine in this recipe. Just make sure the internal temperature (use an instant-read thermometer inserted into the thickest portion of the breast) reaches 160 degrees. Let us know how it goes!

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